Pucker Up Lemon Cake
Prepare to tantalize your taste buds with the zesty delight of the Pucker Up Lemon Cake! This show-stopping dessert boasts a moist, tender crumb infused with freshly squeezed lemon juice and fragrant lemon zest, delivering a bold citrus punch in every bite. With a rich buttery base and a luscious glaze that perfectly balances sweet and tangy flavors, this cake is a lemon lover’s dream. Perfectly baked in either a bundt or loaf pan, it’s a versatile treat that can be served for tea time, brunch, or as a refreshing end to any meal. Ready in just over an hour, this easy-to-follow recipe proves that homemade gourmet flavor is well within reach. Garnished with a sprinkle of lemon zest, the Pucker Up Lemon Cake is photogenic enough for any table, making it your next go-to dessert for special occasions or casual indulgence.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 1 cup unsalted butter
- 4 large eggs
- 0.75 cup whole milk
- 0.5 cup freshly squeezed lemon juice
- 2 tablespoons lemon zest
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup powdered sugar
- 3 tablespoons freshly squeezed lemon juice (for glaze)
- 1 teaspoon lemon zest (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 9-inch bundt pan or a 9x5-inch loaf pan.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the lemon zest and freshly squeezed lemon juice until combined.
Gradually alternate adding the dry ingredients and the milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then gently turn it out onto a wire rack to cool completely.
While the cake cools, prepare the lemon glaze by whisking together the powdered sugar and 3 tablespoons of freshly squeezed lemon juice in a small bowl until smooth.
Once the cake is fully cooled, drizzle the lemon glaze over the top. Sprinkle with lemon zest for garnish if desired.
Slice and serve your Pucker Up Lemon Cake! Enjoy the bright, tangy flavors with your favorite cup of tea or coffee.
Nutrition Facts
Calories |
4169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.2 g | 159% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 729.6 g | 265% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 482.2 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 446 mg | 34% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1107 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
